BreadAugust-September 2011

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For gluten-free or allergy-friendly ingredients, check out these companies. Not every product sold by every company listed is gluten free or allergy friendly. Read labels carefully. When in doubt, confirm ingredients with the manufacturer.

Gluten-Free Flour Tortillas

MAKES 6 TORTILLAS

Gluten-free flour tortillas are best used when they’re still warm. If they stiffen a bit upon standing, wrap them in a moistened paper towel and microwave for 30 seconds. They’ll be good as new. Recipe can be doubled.

1. To make tortillas, place flour blend, xanthan gum, baking powder and salt in a large bowl and mix well. Add 4 teaspoons vegetable oil and stir to combine. Pour in warm water in a slow, steady stream, adding in increments and stirring to combine.

2. Press dough together with wet hands and divide into 6 pieces. Roll each piece separately between two sheets of plastic wrap until about 1/8-inch thick and 8 inches wide.

3. Heat a large cast-iron or nonstick skillet. Once the skillet is hot, place each raw tortilla flat in the skillet, one at a time. Allow each to cook for 45 to 60 seconds or until slightly charred on the underside. (You’re better off under-cooking than over-cooking them. If you burn them, they won’t be pliable.) Then flip tortilla with a large, heatproof spatula and cook for another 30 to 45 seconds. Remove from pan and place on a plate. Continue until all tortillas are cooked.

Story Tools

Shopping List

For gluten-free or allergy-friendly ingredients, check out these companies. Not every product sold by every company listed is gluten free or allergy friendly. Read labels carefully. When in doubt, confirm ingredients with the manufacturer.